It is difficult to pass by the kiosk, from which the delicious smell of pasties can be heard, but prudent people refrain from buying food in such establishments. It is much safer to cook delicious juicy pasties at home. It won't take long, but the whole family will love it.
The dough for pasties is prepared in the same way as for lean brushwood. Sift 4 cups of flour with a slide, make a depression and pour in 8 tablespoons of vegetable oil and 1.25 cups of boiling water, in which dissolve 0.5 teaspoon of salt and 1 teaspoon of sugar. Boiling water will make the dough soft and pliable, and a small amount of sugar will give a golden brown crust when frying. The pasties will become juicy due to the filling, and the dough will be dense enough not to let the juice through. Knead the dough, cover it with a napkin and leave in a warm place for 20 minutes.
For this amount of dough, 600 g of minced meat or chicken will be required. Place there 2 onions, finely chopped or minced, 2-3 cloves of minced garlic, salt and pepper to taste. Add 200 g of sour cream or cream to the minced meat - these dairy products will tighten the minced meat, prevent it from spreading, and the finished pasties will emit delicious meat juice.
Cut the dough into pieces and roll each into a layer about 3 mm thick. Cut circles out of the dough to fit the size of your tea saucer. Place a tablespoon of the filling on each circle and pinch the edges carefully so that the juice does not leak out during frying.
Heat the sunflower oil in a skillet and fry the pasties on both sides under the lid. You can cook everything at once if you are expecting guests and are going to serve a hot dish to the table. If you are making pasties in reserve, then you can put them in the freezer on a plastic wrap sprinkled with flour and fry as needed.
